There is a restaurant in Franklin, Tennessee that my brother introduced me to years ago called Bishop’s. My brother travels a lot for his job, so he knows every hole-in-the-wall restaurant from here to Timbuktu. So when he called me and told me to meet him at Bishop’s (I happened to be in the Nashville area.), he didn’t have to twist my arm or tell me twice. Once I met him there he told me I HAD to get the carrot souffle. Had to. Boy, it did not disappoint. The carrot souffle at Bishop’s is the stuff dreams are made of.
It’s been years since I’ve eaten at that restaurant with my brother, so I’ve been experimenting with the carrot souffle recipe and this is as close as I’ve gotten. Sometimes I wonder if the food is as good as I think it is or maybe it’s just the company?!?
So, let’s get started.
Drain and smash the carrots from 3 cans. (You can cook carrots, but I’m typically in a hurry and canned carrots work nicely.) It will look like this…
Now just add flour, sugar, eggs, melted butter, baking soda, and vanilla. Mix it all together and bake it. So simple. So tasty.
You can sprinkle the top with powdered sugar OR you can top it with marshmellows and stick it back under the broiler until the marshmellows are brown. (My children are fans of this method.)
Is this Carrot Souffle as good as Bishop’s?? I don’t know really. I’ve never eaten this one with my brother. The older I get the more I believe the reason I like food is because of the company surrounding the food. So, make this and surround yourself with some of your favorite people. It will be twice as good.
- 3 cans carrots, drained and mashed
- 1/4 stick butter, melted
- 3 eggs
- 3 T. flour
- 1/2 c. sugar
- 1 1/2 t. baking powder
- 1/2 t. vanilla
- Mix all ingredients.
- Pour into a greased souffle pan.
- Bake at 350 for one hour.
- You can sprinkle this with powdered sugar or top with marshmellows.
This post, and others like it, can be found at Meal Plan Monday.